6 tb Sweet butter 3 tb All-purpose flour 1 c Milk 3/4 c Sugar 3 lg Egg yolks 1 1/2 ts Vanilla extract or -cognac vanilla * 1 Or 2 Tb Calvados -(apple liquor) 4 lg Tart apples, peeled, cored -and thinly sliced 5 lg Egg whites 1 pn Salt 4 Almond macaroons, dried -and crumbled
VANILLA SAUCE:
1/2 c Sugar 1 1/2 tb Cornstarch 1 pn Salt 1 Sliver of lemon peel 1 c Water 3 tb Butter 1 ts Vanilla extract or -cognac vanilla * * To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll have a new taste sensation in vanilla flavoring. Preheat oven to 375 F Melt 3 T of the butter in a heavy saucepan. Add flour and blend in well until smooth. Slowly add the milk, stirring constantly with a whisk, over medium heat; cook until the mixture thickens, about 1 minute. Add 1/2 C sugar and beat hard. Add the egg yolks, blending them in well. Remove the pan from the heat and add the vanilla, the Calvados or brandy. Set aside, but keep it warm. Melt the reaming butter in a skillet. Add the apples, sprinkled with the remaining sugar and gently saut